Yum Woon Sen GoongGlass Noodle Salad with Shrimp

Name: Yum Woon Sen Goong (Glass Noodle Salad with Shrimp)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Thailand
Ingredients: 200 g Glass Noodles; 1000 ml Water; 250 g Shrimp (peeled); 120 g Onion (thinly sliced); 200 g Tomato (cut into wedges); 80 g Celery (thinly sliced); 10 g Birds Eye Chili (crushed); 35 ml Fermented Fish Sauce; 50 ml Lime Juice; 15 g White Sugar; 20 g Fresh Coriander (roughly chopped)

This refreshing salad combines slippery glass noodles with shrimp, onion, celery, and tomato in a sharp lime and fish sauce dressing. It is light, bright, and spicy, with plenty of fresh herb aroma.

Prep

20m

Cook

10m

Serves

Estimated

Nutrition

Per serving

285kcal

Calories

17g

Protein

Fat

54g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Noodles

200g
Glass Noodles
1l
Water

Salad

250g
Shrimp (peeled)
120g
Onion (thinly sliced)
200g
Tomato (cut into wedges)
80g
Celery (thinly sliced)

Dressing

10g
Birds Eye Chili (crushed)
35ml
Fermented Fish Sauce
50ml
Lime Juice
15g
White Sugar

Topping

20g
Fresh Coriander (roughly chopped)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Bring the water to a boil and soak or cook the glass noodles just until tender, then drain well.
02
Poach the shrimp in hot water just below a boil, about 95°C (203°F), until pink and cooked through. Combine them with the noodles, onion, tomato, and celery in a large bowl.
03
Mix the bird's eye chili, fermented fish sauce, lime juice, and white sugar until the sugar dissolves.
04
Pour the dressing over the noodle mixture and toss thoroughly.
05
Transfer to a serving dish and scatter over the fresh coriander.

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